Ingredients:
1 large onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 loaves (1 pound each) frozen bread dough, thawed
1/2 cup prepared pesto, divided
2 teaspoons dried basil
1/2 pound sliced deli ham
1/2 pound thinly sliced prosciutto or additional deli ham
1/2 pound sliced fontina cheese
1/4 cup grated Parmesan cheese
Directions:
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.
On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.
Comments:
I think I'm still on the fence with this fontina cheese thing. There's this biting aftertaste that I'm not sure I like. Overall, these were good. A little messy, but satisfying. I made one roll with pesto and one without since Adam decided he doesn't like it.
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